This was one of my mother’s foolproof recipes. All Mom’s most edible dishes contained either corn or pork, except this one. I think she learned it while her parents were touring Appalachia in their Airstream trailer stuffed full of kids and dogs and cameras. In some parts of the country this is called Smothered Chicken and is served with fresh biscuits. Mom’s biscuits were pretty good, although mine are better. I’ll post that recipe one of these days.
1 fryer chicken, cut up, rinsed and patted dry
1/2 c flour plus 2 T flour
salt, pepper, and paprika to taste
2 to 4 T butter
1 c milk or more
Shake dry chicken pieces in a paper bag with 1/2 c flour and seasonings. In a heavy pan, saute coated chicken in butter two or three pieces at a time over moderate heat. Remove when chicken looks browned and blood starts showing at the cut ends. Remove chicken from pan.
Put a rack in bottom of pan to prevent sticking or burning. Add chicken, then add enough water to cover the rack, about 1/2 inch deep. Cover the pan tightly and cook chicken on medium heat on stovetop 45 minutes or until juices run clear. Do not let pan cook dry.
To prepare gravy, remove chicken and rack from pan. Do not drain fat. Add 1 T water to pan, cooking gently and scraping pan to loosen the drippings. Add butter until you have about 4 T fat total in the pan. Add 2 T flour and whisk into grease, cooking until flour is browned. Add milk. Cook over medium heat, stirring constantly, until all drippings are released from pan and gravy has thickened. Serve over biscuits or mashed potatoes. Serves four.